In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Scrape down sides of the bowl with a spatula, then turn mixer to low and gradually add flour and sea salt until just combined.

Next, add chocolate chips and caramel chips, beating just enough to combine but not overworking the dough. Roughly 30 seconds!

Using a cookie scoop or tablespoon, begin scooping 2 tablespoon sized balls of dough and rolling briefly in your hands to shape, then arranging on a baking tray. Cover with a plastic bag or plastic wrap, then chill for 1 hour.

Preheat oven to 350°. Line two cookie sheets with parchment paper and arrange cookie balls 1 inch apart on sheets. They don't spread much if at all in the oven! Sprinkle liberally with flaky sea salt before putting into the oven.

Bake cookies until edges are just beginning to brown, 12–15 minutes. Remove trays from oven at 10 minute mark and use a measuring cup or something else with a bit of heft to it to lightly flatten out the cookies a smidge and continue baking for 2-5 minutes.

Remove from oven, let cool on sheets for 5 minutes, then move to wire rack to continue cooling for 10 minutes. Store in airtight container on counter for a few days or until they're gone!